Cumin Chicken Breast with Corn & Tomato Salsa Sandwich


2x150g chicken breast without the skin
2 tbsp of olive oil
1 tsp of cumin power
1 garlic clove, crushed

Salsa ingredients:
2 fresh corn cobs, with the corn cut off the cob
2 truss tomato, cubed
½ a Spanish onion
2 tbsp of chopped coriander
1 lime, juiced
1 tbsp of lime zest
1 tsp of honey
Rocket to serve
Olive Oil
Multigrain bread


Place all the chicken ingredients into a bowl and mix thoroughly. Leave to marinate for 15 minutes.
In another bowl place all the salsa ingredients mix thoroughly and leave to marinate for 10 minutes.
Pre-heat a BBQ or griddle pan to a hot heat and cook the chicken breast for 4-5 minutes each side.
Cut the chicken into bite size pieces and spoon onto a slice of bread with a drizzle of olive oil, rocket and 2-3 tbsp of the salsa.